Thursday, July 23, 2015

My cake making class in LA was a success! I made 3 of my favourite recipes from my new book in front of a lovely audience of 15. I feel so blown away that I have somewhat of a following on the other side of the world. Thanks so much to all of those who came. And big thanks to Robin and Jojo, who run LittleMeatsLA, for letting me use their beautiful loft to host the class.

Friday, July 3, 2015

I wrote this recipe, for the beautiful new book WHOLE, by Bronwyn Kan, published by Beatnik (who have just sent my very own second book to print eeeep!). In WHOLE, I showcase five of my favourite healthy sweet recipes amongst other incredible foodies and friends like Mondays Wholefoods, The Raw Kitchen, Carew Kitchen, Be Good Organics, Snack Pack, and Bonnie Delicious.

You can purchase WHOLE through The Caker, simply email orders@thecaker.co.nz for more info.

Anyhow, I have decided to share this recipe with you all, because it is truly delicious and I'm feeling generous. Hopefully it will make you all want to buy the book!

RASPBERRY,
LEMON, COCONUT CAKE WITH HONEY CREAM CHEESE

This
summery double-layer cake is one of my favourite recipes. It's easy
to prepare and completely delicious. You could make it gluten free by
swapping out the spelt flour for buckwheat flour, brown rice flour or
quinoa flour. You could swap out the raspberries for any berries you
like.

In
the bowl of an electric mixer, cream the butter and sugar until pale,
light and fluffy.

Add
the vanilla and then the eggs, one at a time, beating until combined
between each addition.

Sift
in the flour, almonds, coconut, salt and baking powder. Mix them in,
along with the yogurt and lemon zest and juice. Stop your electric
mixer once all the ingredients are combined, do not over mix.

Evenly
divide the batter between the 2 tins and dot in the raspberries,
pressing them down lightly with a spoon.

Bake
for approximately 30 minutes or until golden in colour, springy to
the touch and a skewer inserted in the centre comes out clean.

Allow
the cakes to cool for around 10 minutes before turning onto a cooling
rack.

Meanwhile,
make the cream cheese icing. In the bowl of an electric mixer, beat
the cream cheese until smooth, and continue to add the remaining
ingredients.

Once
the cakes are cool, spread some jam onto one layer and place the
other layer on top.

Ice
the top of the cake with cream cheese icing and garnish as desired.

My name is Jordan Rondel and I make the best cakes in Auckland!

VISIT THE OFFICIAL WEBSITE (www.thecaker.co.nz) BY CLICKING ON THE ABOVE IMAGE to place an order. Pick any cake from the cake menu, or if you have a special request feel free to approach us with it! Email: orders@thecaker.co.nz Phone: Jordan on 021 314 677 or Anouk on 021 883 595 Follow us on instagram to see our daily creations @thecakernz And don't forget to purchase the book 'The Caker,' via the website! We also make gorgeous pre-mixed cake mixes which are vegan and come in 2 flavours. Visit www.thecaker.co.nz to find out more!

We can deliver within Auckland, or you can pick up from 452 K'rd!

My multi-layer spelt and berry sponge with cream and jam

OUR VEGAN CAKE MIXES!

THESE ARE AVAILABLE TO PURCHASE THROUGH THE WEBSITE AND WE HAVE VARIOUS STOCKISTS AROUND NZ!

ABOUT JORDAN

My love for baking started at an early age and stems from my French roots, my insane sweet tooth and a desire to please people with culinary delights.

In January 2010, after baking a particularly successful caramelised banana cake, I decided to do something about it and created The Caker. It's a service to my fellow cake eaters out there where by I bake and deliver cakes to fulfill your orders. My cakes are unusual, specialty treats that you can't buy from an average cake shop; some are gluten free, dairy free, or vegan and all contain as many organic ingredients as possible. They aren't machine made or fake in anyway and while they may look a little rustic, they taste wholesome and delicious. The Caker's cakes are said to be the best in Auckland.

We can deliver cakes within Auckland for an extra $15-$25, or they can be picked up from our kitchen at 452 Karangahape K'rd, Newton (the Ponsonby Rd end)

To place an order simply visit www.thecaker.co.nz and place an order online.

It's important to eat something sweet everyday!

The Caker

CAKE MENU

CAKE COSTS

ALL CAKES CAN BE MADE GLUTEN FREE FOR AN EXTRA $5 An addition of $5-$12 applies for requests for customised decoration e.g. fresh flowers or candles Standard size cakes feed 10-12 people and are 22cm in diameter. These are $60. Smaller cakes feed 6-8 people and are $50. Larger cakes feed 22-24 people and are $90. Pies are $65 each and will feed 8-10 people. Cookie gift boxes include 8 cookies for $20 (or $50 with a copy of my recipe book). $5.00 per cupcake (minimum order of 9 / flavour). $2.50 per babycake (minimum order of 25 / flavour). Most cakes can be made into babycakes or cupcakes.

Please note, we usually require at least 2 days' notice for orders.

My most popular cakes!

Flourless Dark Chocolate Cake with ganache (gluten free)

My most popular cakes!

Plum, Lime and Coconut Cake

'It was incredible! I gave some of my friends tiny bites too. It was so enjoyable watching their faces change in absolute delight!' - Olivia Coote 'Your dark chocolate, pear and pistachio cake was absolutely amazing!!!! All my friends had seconds! It was perfectly moist and the pears just went so perfectly with the dark choc. I will definitely be ordering more of your cakes.' - Rini 'Just wanted to say a big thank you for the delicious chocolate cake you delivered for my boyfriend's 30th. It was so good, there were no leftovers!' - Rachel 'I am just emailing to thank you so much for the belgian cake, it was absolutely divine!! Who would've known it was vegan and gluten free?! You're a kitchen fairy, will definitely be ordering again soon' - Amelia